In order to identify objective parameters for quality evaluation, physical dimensions, pH, color parameters,
proximate composition, water activity, lipid oxidation, free amino acids, mechanical properties, protein composition
and differential scanning calorimetry of commercial Japanese spicy pollack roe products of differing quality were
analyzed. Low-priced roe products showed significantly higher (p< 0.05) average thiobarbituric acid reactive
substances content than high-priced roe products from the same company. More bitter amino acids were detected
in the low-priced, compared to the high-priced roe products from the same company. Ovary membrane and
eggshell proteins in low-priced roe products were comprised of a relatively greater amount of low-molecular-weight
components. Compared to low-priced roe products, high-priced ones showed higher values for the mechanical
properties and thermal transition enthalpy of fish egg.